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Spaghetti Cacio e Pepe
Spaghetti Cacio e Pepe

Spaghetti Cacio e Pepe

1 Review(s)
Cook Minutes 20 Min
Prep : 20 Min
Prepare a classic Roman dish for your family, Spaghetti Cacio e Pepe. Our Spaghetti Cacio e Pepe includes a touch of cream cheese for extra creaminess.
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4 Servings
Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
220 g spaghetti, uncooked
2 Tbsp. butter
1/3 cup Philadelphia Cream Cheese Product
1/2 cup Kraft 100% Parmesan Shredded Cheese
1/2 tsp. ground black pepper
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Step 1
Cook spaghetti in large saucepan as directed on package, omitting salt. Drain, reserving 1 cup of the cooking water.
Step 2
Melt butter in same saucepan on medium heat. Add remaining ingredients along with 1/2 cup of the reserved cooking water; cook 2 to 3 min. or until cream cheese is completely melted, stirring constantly with whisk.
Step 3
Return spaghetti to pan; toss until evenly coated. If thinner sauce consistency is desired, add enough of the remaining reserved cooking water until sauce is of desired consistency.
Kraft Kitchen Tips!
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Serving Suggestion
Serve with a mixed green salad tossed with your favourite Kraft Dressing, and fresh fruit to round out the meal.
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Food Facts
"Cacio e pepe" is Italian for "cheese and pepper." This simple, yet classic, dish highlights the delightful marriage of rich Parmesan cheese and black pepper.
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Nutrition
Calories
370
Calories From Fat
0
% Daily Value
Fat 16 g
Saturated fat 9 g
45 %
Cholesterol 40 mg
Sodium 370 mg
15 %
Carbohydrate 43 g
Fibre 3 g
Sugars 2 g
Protein 13 g
Vitamin A
8 %
Vitamin C
0 %
Calcium
2 %
Iron
15 %
Servings
4 servings, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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